Lentil Hummus with Medjool Dates


1 cup dry brown lentils

¼ cup tahini

¼ cup lemon juice

1-2 cloves fresh garlic

1 tbsp. extra virgin olive oil

2 tbsp. water

Fat pinch kosher salt

Pinch of freshly ground black pepper

2/3 lb. Medjool Dates, pitted and cut into small dice

Handful of fresh chopped parsley (optional)



Place the lentils in a small bowl, cover with cold water and soak for 10 minutes, drain. Cook lentils in boiling, salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water then set aside to cool.

Place all ingredients (except dates) into a food processor and blend for one minute or until everything is well combined. Gently fold in the chopped dates. Spoon into a medium bowl topped with an extra drizzle of olive oil and a handful of fresh parsley. Serve with crackers or crudites.